Think merging the concept of the French Tartin (sweet/savory items cooked in a skillet with the crust on the top; inverted for beautiful presentation and flavor) with the ease of a one pot skillet meal. In this class we will prepare 8 different cast iron meals, using the flipped crust (polenta, pastry, potato) to create a base to "hold" the pan's contents. Each one will serve a well balanced meal for 4. Mushroom Marsala-Onion Tartine, Brussels Sprout Sausage Tartin, are just a few of the meals we will prepare. Cast iron seasoning and cleaning info will be covered. Bring to class: apron, dish towel, chopping knife, take home containers and cast iron pan (optional).